One of the events at the Grand Banks rendezvous was an appetizer potluck. Everyone was asked to bring a mexican themed “heavy” appetizer for about 20 people. As our contribution we chose a chipotle pork loin taco with a really nifty three chile salsa. The salsa has a deep rich smoky flavor with moderate heat. Yum. The whole thing is easy to make. Make it ahead of time and assemble it on the boat. But make up a batch of margaritas first!
Both recipes come from Rick Bayless cookbooks. I can’t remember which ones, though. Sorry. And they may not be entirely accurate reproductions. The pork can be used in multiple dishes. The salsa is great on pork and probably most everything else.
